Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics.

Xiaoping Li, Xiaopeng Liu, Shiting Su, Zhao Yao, Zhenhua Zhu, Xingyou Chen, Fei Lao, Xiang Li

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Xiaoping LiCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.ORCID 0009-0001-4161-5349

Xiaopeng LiuCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.

Shiting SuCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.

Zhao YaoSchool of Health Industry, Sichuan Tourism University, Chengdu 610100, China.

Zhenhua ZhuCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.

Xingyou ChenCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.

Fei LaoCollege of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China.ORCID 0000-0002-9670-1981

Xiang LiCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.

Funding

College Students Innovation and Entrepreneurship Training Program of Sichuan Tourism University 202411552203, 202411552263, 202411552304Cuisine Science Key Laboratory of Sichuan Province PRKX2024Z07National Key R&D Program of China 2023YFD1600203National Nutrition Research Foundation of the Chinese Nutrition Society CNS-NNSRG2024-23Project of Sichuan Toursim Univeristy 2024SCTUZZ02Sichuan Cuisine Development Research Center CC24Z03, CC24Z12

6 · The paper itself

Abstract

In this study, headspace gas chromatography-ion mobility spectrometry, headspace gas chromatography-mass spectrometry, and lipidomics were used to explore the effects of three oil temperatures (210 °C, 180 °C, 150 °C) with single- and traditional triple-oil-splashing processes (210 °C → 180 °C → 150 °C) on the formation of key chili oil aromas. A total of 31 key aroma compounds were identified, with 2,4-nonadienal, α-pinene, α-phellandrene, and β-ocimene being found in all treatment groups. Lipidomics suggested that oleic acid, linoleic acid, and α-linolenic acid were highly positively correlated with key chili oil key aroma compounds, such as (E)-2-heptenal, 2-methylbutyraldehyde, limonene, (E, E)-2,4-heptadienal, 2,4-nonadienal, and 2,4-decadienal. The temperature and frequency of oil splashing significantly affected the chili oil aroma profile (

Indexed as

aromafatty acidsred oiltriglycerides

Identifiers

PMID40231999

DOI10.3390/foods14061006

PMCPMC11941942

What OpenQuestion holds

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.